Tuesday, August 05, 2014
Pancit is a Filipino inspired noodle dish that is full of flavor and easy to enjoy! Our Top Chef Keoni Chang shows us how to prepare this wonderful Filipino dish.
8 Ounce Rice sticks labeled for Pancit Bihon
1 Tablespoon canola oil
1 each medium onion finely sliced
5 Clove garlic chopped
1 Cup green cabbage shredded 1/8 inch thick
1 each 1 medium size carrot shredded 1/8 inch thick
1 Pound small shrimp 31/35 size, peeled and deveined
3 piece(s) chicken thighs or drumsticks cooked and shredded
4 Cup chicken broth or stock
2 Tablespoon soy sauce
1 Tablespoon fish sauce
1⁄2 each lemon, juiced
each freshly ground black pepper
1 Cup sliced green onions, 1 inch thick
each lemon wedges
each chopped scallions
Heat a large wok or sauté pan to medium-high heat. Add canola oil.
Stir fry the garlic and onions until the onions turn clear. Be careful not to burn the garlic.
Add cabbage and carrots and cook until wilted.
Add the shredded chicken pieces and shrimp (if using). Lightly stir fry 2-3 minutes. Pour the mixture onto a bowl and set aside.
Pour the chicken stock into the heated wok. Once it starts boiling, turn the heat down to medium.
Add rice sticks, soy sauce, and fish sauce. Boil for another 5 minutes or so until there is approximately 1/4 cup stock left.
Add the meat mixture back into the wok. Lightly toss until all the liquid has evaporated.
Add freshly ground pepper to taste, lemon juice and sliced green onions.
Calamansi juice can add a really nice bright citrus flavor to the pancit. If available, squeeze some Calamansi juice onto the pancit and toss just before serving.